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1
First, slice up 1 pound of bacon into pieces about one inch wide.
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Once theyre sliced, just toss your bacon pieces into a stainless steel pan.
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Cook until browned and crisp.
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While the bacons cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta.
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When it comes to a boil add your linguine and cook until al dente, tender-firm.
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6
Next, chop your onion.
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When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate.
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Reserve the bacon grease!
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9
We still need that stuff.
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10
Throw the diced onions into the bacon grease.
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Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
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In the meantime, thinly slice the garlic.
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After the onions have cooked for a couple of minutes, throw in the garlic.
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Adding it after the onions have cooked a little will prevent the garlic from burning.
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After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon.
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Discard the grease.
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Place the pan back on high heat until it starts to smoke a little.
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As soon as the pan begins to smoke, pour in the white wine (or chicken stock).
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Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan.
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Add 1 cup of chicken stock.
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Return bacon, onion and garlic back to the pan.
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Let simmer over medium heat.
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23
Crack four eggs into a large bowl.
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Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well.
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Leave a little Parmesan and parsley out for a garnish.
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Mix well with a fork.
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Drain the water from your pasta.
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Be sure the pasta is very hot.
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Add the pasta to the egg mixture and then add the bacon/onion mixture.
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Finally throw a 1/2 stick (1/4 cup) of butter in there.
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Mix it all together well.
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Pepper to taste.
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Garnish with Parmesan and parsley.
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And youre done!
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Enjoy!
